A. Wong – The Cookbook: Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan - Tapa dura

Acerca del autor

With his restaurant declared one of 2013's best by both Fay Maschler of the Evening Standard and Nick Lander of The Financial Times, Andrew Wong is doing something extraordinary that is attracting attention and accolades from top critics, chefs and foodies from London and further afield. After studying social anthropology at LSE, Andrew decided to study catering on a whim. Little did he know that this would become a turning point, with food taking over his entire life for the next 13 years through his passion and hard work. After stints in kitchens across London, Andrew decided to travel around China, moving from kitchen to kitchen - from a noodle stand in Chengdu to the Millennium Hotel in Qingdoa. Upon returning to London, he opened A. Wong to rave reviews from the Evening Standard, the Guardian, The Independent and The Times. He also won Chinese Masterchef in the UK in 2013. Just nine months after opening, the restaurant's modern exploration of regional Chinese cuisine resulted in it being rated as one of the best Chinese restaurants in the UK by The Good Food Guide, as well as winning a coveted Michelin Bib Gourmand in 2014. When he isn't at work in his kitchen, Andrew contributes to the Ming ai Chinese cultural project, teaches the art of noodle pulling and occasionally appears on TV (he taught renowned British baker Paul Hollywood how to pull noodles on BBC1). Find out more about A. Wong online at awong.co.uk or on Twitter at @awongSW1.